Enchanted Forest Salad

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Enchanted Forest Salad

 

3 pounds assorted fresh specialty mushrooms, sliced shiitakes, criminis,

oysters

1 1/2 cups extra-virgin olive oil

12 tablespoons chopped assorted fresh herbs, tarragon, parsley, chives,

thyme

9 ounces arugula leaves, washed, dried

9 ounces oakleaf leaves, washed, dried

9 ounces radicchio leaves, washed, dried

12 tablespoons pine nuts, toasted

12 tablespoons diced peeled tomatoes

12 tablespoons chopped shallots

1 3/4 cups olive oil

1 cup balsamic vinegar

salt to taste

freshly ground black pepper to taste

 

Place oil in pan, heat throughly. Add mushrooms; saute until cooked.

Add vinaigrette to pan; toss. Add herbs to pan, toss.

Place hot mushrooms in bowl with lettuce, toss. Add nuts and concasse of

tomatoes.

To serve, divide into 12 plates, layering mushrooms on top.

Vinaigrette: Combine shallots, oil, vinegar and salt and pepper to

taste.

Makes 12 servings.

 

 

A mother of 7, I need to lay down.

 

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